Results tagged olive oil from David Lebovitz

A few years ago, I was extremely fortunate to meet Gina DePalma, the pastry chef at Babbo in New York City, thanks to the matchmaking efforts of Karen Page and Andrew Dornenburg. Being bakers, we struck up a friendship and she gave me a copy of her gorgeous book, Dolce Italiano. And after we had dessert and coffee together, we ambled the streets of New…

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After my recent lament about the state of bistros in Paris, where I noted that the wine bars in Paris often had the best food, when my friend Rochelle who owns Chefwear was in town this week, I wanted to go somewhere casual, where we’d be assured of good, honest food. So we agreed to meet at Le Garde Robe, one of my favorite wine…

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There were various responses on my Strawberry ice cream recipe, requesting a retraction of the moniker ice “cream” since it didn’t have cream in it. And a respected food writer pointed out that pumpkin was obligatory in Soupe au Pistou. I, too, know that folks will sometimes call something hot ‘chocolate’ even though it was made with cocoa powder instead of chocolate. And have been…

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I was having drinks at a friend’s house last night, who is a cuistot, the French slang for a cook. I don’t think you’d say cuistat for a woman, but whatever you want to call us, the conversation pretty much stayed on one topic: Food. We talked literally for hours while we drank brisk sauvignon blanc and picked apart an amazing wedge of 30 month-old…

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I’m always surprised when people say that they don’t have time to cook. I mean, aside from reproducing, physiologically, we don’t really exist on this earth for any other reason. (Unless someone knows something that they’re not telling me.) Feeding ourselves is really our most basic human need. Now if someone said, “I don’t have time to clean up afterward”, then I can totally relate….

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Last summer, Romain went to stay at a place in the French countryside with a large, semi-wild potager, a vegetable garden, which the people who lived there fed themselves from. They let weeds grown, didn’t spray pesticides on anything, and they ate most of the food as close to raw as they could. During his stay, he called me and said that he never felt…

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I don’t think I’ve ever made a New Year’s resolution. Even if I did, I likely didn’t have much success sticking with any of them, so I just don’t bother with them anymore. Usually resolutions involve quickly-forgotten rules about eating better, losing weight, and saving money. (Which is probably why I never make them in the first place.) So I wouldn’t place any bets that…

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One assumption that I’m going to make about the French is that they’re not afraid to make things au pif, or “by the nose”. I don’t know if a precise recipe for sauce vinaigrette actually exists. But if there is, I bet few people follow it very closely. And Romain is no different from his compatriots when it comes to recipes, and rules. They are…

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> When I applied for my job at Chez Panisse, I’d just left a restaurant where the chef was, what we call in the business, a “screamer”. That is, one of those chefs who flips out in the kitchen and yells indiscriminately. Contrary to what television might lead you to think, this isn’t a new, or even trendy, phenomenon. (The other type of chef that…

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